Thank you all for being so patient with me this week. I only had to work a half a day today so I am giving you a recipe that I made last night and am enjoying at this moment for lunch. Mike and I rated it by how much we liked it. He gave it a 7 and I gave it a 10. This is one of those recipes that literally takes 10 minutes to mix up and then it just bakes to become glorious. 🙂
Chicken Enchilada Style
- 2.5-3 pounds of chicken tenders, thawed
- 16 ounces Kroger’s Fire Roasted Enchilada Sauce
- 16 ounces salsa
- 8 ounces Philadelphia Cream Cheese
- 2 cups cheddar cheese, shredded
Drain chicken and pat dry. Place in 9 x 13 glass baking dish in single layer.
In sauce pan add enchilada sauce, salsa and cream cheese and heat, stirring until cream cheese melts. Pour over chicken.
Bake uncovered at 350 degrees for 45 minutes. Remove from oven and top with 2 cups of cheddar cheese. Return to oven and bake for additional 3 minutes until cheese melts. Serve immediately. Serves 8.
Nutritional Information: Calories- 422, Carbohydrates- 11.48 (fiber- 1.04, sugars- 7.15)
Net carbs- 10.44